The filled puff pastry croissants are a very simple appetizer, quick to prepare even at the last minute if friends arrive unexpectedly. For the filling of the filled puff pastry croissants, choose what you prefer or have available: prosciutto, cooked ham, speck, loin, and capocollo, robiola and salmon, emmental or scamorza to pair with everything else. Let’s go to the kitchen to prepare them together.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 16 croissants
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rolls round puff pastry
- to taste mortadella
- to taste speck
- to taste prosciutto
- to taste cooked ham
- to taste sesame seeds
- to taste crushed nuts
- 1 egg
Tools
- 1 Tupperware Croissant Cutter
- 1 Small bowl
- 1 Cooking brush
- 1 Baking tray
- 1 Parchment paper sheet
- 1 Knife
- 1 Fork
- 1 Cooling rack
- 1 Rolling pin
Steps
Unroll the puff pastry. Use a brush to moisten the surface with a little water, then place the second sheet of puff pastry on top. Gently roll the rolling pin over the puff pastry so that the two rolls adhere well. Divide the puff pastry into sixteen triangles. For this, I have been using for many years the very convenient “Croissant Party” by Tupperware, but you can also cut the croissants freehand with a pizza cutter or a knife. Roll up the croissants and place them on the baking tray lined with parchment paper.
In a small bowl, beat an egg with a fork and brush the croissants’ surface. Sprinkle them with sesame seeds, poppy seeds, or crushed nuts as desired. Then bake them in a preheated oven at 350°F (180°C) for 15/20 minutes. In my oven, the optimal temperature for baking puff pastry is 390°F (200°C) to 430°F (220°C), so adjust according to your oven.
Once the croissants are baked, let them cool on a cooling rack, then cut them in half and fill them as you like.
Notes
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